- This topic has 1 reply, 1 voice, and was last updated April 13, 2013 at 8:16 pm by .
- April 13, 2013 at 8:16 pm #317301
Several years ago I was friends with a chef, that was friends with one of the chefs that opened the new Olive Garden restaurants…unfortunately the friendship I had with said first chef went to the way side…((::sighs:: wanted more than friendship))…but I kept the recipe he gave me. lol 😉
4 oz Butter
4 oz Yellow onion, 1/4-inch dice
4 oz rue
16 fl oz milk
1 pint heavy cream
2 oz shrimp stock
1/2 fl oz old bay seasoning
16 fl oz white cooking wine
1 1/2 oz of Garlic puree
(makes 1/2 gallon)
1/2 fl oz olive oil
2 oz of mushrooms
3 oz of portofino sauce (cold)
Linguine precooked (hot)
sprinkle fresh minced parsley
4 oz shrimp, 2 oz crawfish, 2 oz scallops and 6 mussels
Heat oil in saute pan over medium flame. Put mushrooms in cook 30 seconds.
Add mussels and cook 30 seconds.
Add seafood. Cook 30 seconds. Flip cook 15 seconds more.
Add portofino sauce cook until bubbling throughout.
Move mushrooms and seafood to one side of pan. Add linguine to other side. Using tongs,coat pasta with sauce.
(mussels should be open).
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